LITHUANIAN BACON BUNS

Steps:

• In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
• Heat water, milk, sour cream, and butter until very warm (120° to 130°F).
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 1 egg and 1 cup flour; beat 2 minutes at high speed.
• Stir in enough remaining flour to make a soft dough.
• Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes.
• Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; flatten to 3-inch rounds.
• Place one rounded tablespoon Bacon Filling on center of each.
• Bring edges of dough up to enclose filling; pinch to seal.
• I like to dampen edges with lightly beaten egg white and seal with well floured fingers for a good seal.
• Place, pinched sides down, on greased baking sheet, about 2 inches apart.
• Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
• Brush surface of each roll with egg mixture.
• Bake at 350°F for 20 to 25 minutes or until golden.
• Remove from sheet; serve warm.
• BACON FILLING: In large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 10 minutes.
• Drain on paper towels; discard drippings from skillet.
• In same skillet, cook onion, stirring occasionally, until tender, about 4 to 5 minutes.
• Remove from heat; stir in bacon.